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Roles of Chondroitin Sulfate in Oil-in-Water Emulsions Formulated Using Bovine Serum Albumin

Title
Roles of Chondroitin Sulfate in Oil-in-Water Emulsions Formulated Using Bovine Serum Albumin
Author
신원선
Keywords
chondroitin sulfate; anionic sulfated polysaccharide; protein-polysaccharide interaction; emulsifying activity; creaming stability
Issue Date
2015-10
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v. 24, NO 5, Page. 1583-1589
Abstract
Chondroitin sulfate (CS) effects on phase stability and actions in bovine serum albumin (BSA)-stabilized emulsions at different pH values were studied. Emulsion activity and stability were evaluated at CS concentrations ranging from 0 to 0.1% (w/w). BSA-CS emulsions showed unique behaviors under different pH values. CS destabilized emulsion phases drastically at pH 3.0 and gradually at pH 7.0. However, at pH 5.0, CS exerted concentration-dependent effects on emulsion stability and caused a decrease in particle size. CS is negatively charged with concentrationdependency at all pH values. However, different roles were observed when the surface charge of BSA was changed. CS formed interfacial layers via charge interactions with BSA to form complexes that sufficiently saturated the surface of oil droplets and prevented phase-separation via steric hindrance and repulsive forces, especially near the protein isoelectric point.
URI
https://link.springer.com/article/10.1007%2Fs10068-015-0204-yhttp://hdl.handle.net/20.500.11754/27906
ISSN
1226-7708; 2092-6456
DOI
10.1007/s10068-015-0204-y
Appears in Collections:
COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
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